grilled pork tenderloin and vegetables | Chairmans Reserve Meats

Ingredients

• pork tenderloin 2 pounds
• Chairman’s Reserve® Pork tenderloin
• 4 tablespoons extra virgin olive oil, divided
• 12 small carrots with tops, washed and dried
• 8 spring onions, washed and dried
• 12-18 thin asparagus spears, washed and dried
• 1 lemon, halved
• 2 heaping cups watercress, arugula or any spring salad greens mix, washed
• 1 tablespoon chives, thinly sliced
• 1 tablespoon tarragon leaves, torn or chopped
• 1 tablespoon Italian parsley, torn or chopped
• coriander rub 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons freshly ground coriander seed
• 1 teaspoon granulated garlic